I had some canned salmon that was ready to make its debut outside of the kitchen pantry (finally) and made salmon patties. I hadn’t had them in a while and these (over a bed of spinach) hit the spot! *Reminder I have Celiac so all of my recipes will always be gluten-free. - 14 oz can (skinless, boneless) wild-caught salmon drained - ½ cup almond flour - ¼ teaspoon sea salt - ⅛ teaspoon ground black pepper - 1 egg - 1 teaspoon dijon mustard - 1 teaspoon fresh lemon juice - ½ teaspoon garlic powder - ½ teaspoon onion powder - ½ teaspoon paprika - ½ teaspoon dried dill

Alright friends — if your digestion has ever whispered “help me”… this one’s for you 😂💩 Sharing @Valerie Frey MaMa 🐻 Bran Muffin recipes and bake along. Fiber + cozy muffins = a win we all deserve 🙌 🫐 Blueberry Bran Muffins Berry delicious + freezer friendly Makes: 12 muffins What you’ll need: - 1½ cups All-Bran Original® cereal - 1½ cups all-purpose flour - 2½ tsp baking powder - ¼ tsp baking soda - ¼ tsp salt - ¾ cup 2% milk - ½ cup orange juice - 2 eggs - ¼ cup vegetable oil - ¾ cup packed brown sugar - 1 cup blueberries (fresh or frozen — don’t thaw!) How to make the magic happen: 1. Mix flour, baking powder, baking soda, and salt. Set aside. 2. In a big bowl, soak cereal with milk + OJ for 5 minutes (let it get cozy). 3. Add eggs, oil, and brown sugar. Mix it up. 4. Gently stir in dry ingredients, then fold in blueberries. 5. Scoop into lined muffin cups. 6. Bake at 400°F (200°C) for 20–22 min until golden and springy. ✨ Optional flex: Add 1 tbsp orange zest for ✨extra✨ vibes. 🍌🍫 Cocoa Banana Bran Muffins Chocolate + banana = elite combo Makes: 12 muffins What you’ll need: - 1¼ cups All-Bran Original® cereal - ¾ cup milk (1%) - 1 cup all-purpose flour - ½ cup lightly packed brown sugar - ¼ cup cocoa powder - 1 tbsp baking powder - ¼ tsp baking soda - ¼ tsp salt - 1 egg - ¼ cup canola oil - 3 very ripe bananas (save 12 slices for topping, mash the rest) - ⅓ cup semi-sweet chocolate chips Directions (aka muffin therapy): 1. Soak cereal with milk for ~2 minutes. 2. In another bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt. 3. Add egg, oil, and mashed bananas to cereal mix. Stir. 4. Combine wet + dry just until mixed (don’t overthink it). 5. Fold in chocolate chips. 6. Fill muffin cups, top with banana slices. 7. Bake at 400°F (200°C) for 20 min. 💬 Who’s baking these?! Drop a 🧁 if you are going to make them! Huge shoutout to @Valerie Frey MaMa 🐻 for sharing the gut-friendly goodness 🫶

I did the same bread today as last week but with other types of flour. I didn't have that much rye flour at home so I added more chickpea flour, polenta and buckweat instead.. I also added 5 g of parmesan cheese, just for the taste but it didn't add anything extra to it. But here, finally, is the recipe. I had to get help with the translation 🤓, it took more time than expected. Flat bread. 200 g greek yoghurt 0%fat 350 g "filmjölk" or plain yoghurt) 30 g sirup (more if you only use yogurt) 1,5 tsp salt 1,5 tsp baking soda 50 g chickpea flour 250 g rye flour or other flour with extra fiber and high in protein) 330 g allround flour + flour when rolling out the dough.. Mix the dough quickly by hand. It should be smooth, not sticky. Adjust the amount of flour as you go. Form the dough into balls, making 25 (or less if you want bigger bread) small dough balls. Roll out the dough into thin circles. For best results use a notched rolling pin (or prick the dough). Heat the dough in a dry frying pan/cast iron pan on medium heat, 30-40 seconds on each side.

Ingredients (single serving): - Organic Greek Yogurt, plain (Kirkland) — 178 g - PBfit Peanut Powder — 21 g - Blueberries — 101 g - Fat-Free Whipped Topping (Reddi-wip) — 9 g - Peanut Butter Oreo cookie (ONE), smashed — 11 g

✅ Healthy swaps (that still taste amazing) 🥖 Bread Original: French bread Swap options: - Whole-grain French bread 🥛 Milk & Cream Original: - 2 cups milk - ½ cup heavy cream Healthier swap: - 1½ cups milk (2% or Fairlife for extra protein) - ½ cup unsweetened almond milk OR oat milk - ¼ cup Greek yogurt (optional but amazing) ➡️ You keep creaminess but cut saturated fat + boost protein. 🥚 Eggs Original: 8 whole eggs Swap: - 6 whole eggs + 2 egg whites ➡️ Same texture, less fat, more protein. 🍬 Sugar (this is the biggest win) Original: - ⅓ cup white sugar - ⅓ cup brown sugar Healthier swap options (choose one): - ⅓ cup coconut sugar total - ¼ cup maple syrup or honey total - ⅓ cup allulose or monk fruit blend (lowest impact) ➡️ You don’t need both sugars—one is enough. 🍰 Topping (streusel) Original: - Flour - Brown sugar - Butter Healthier topping version: - ½ cup oat flour or almond flour - ¼ cup brown sugar OR coconut sugar - ½ stick butter OR 4 tbsp coconut oil - Cinnamon + nutmeg (keep these!) ➡️ Still crunchy, just cleaner. 🧁 Healthy-Modified Ingredient List (Simple Version) French Toast Custard - Butter spray or 1 tsp butter for pan - 1 loaf whole-grain - 6 eggs + 2 egg whites - 1½ cups milk (or Fairlife) - ½ cup unsweetened almond milk - ¼ cup Greek yogurt (optional) - ¼ cup maple syrup (or allulose) - 2 tbsp vanilla extract Topping - ½ cup oat flour - ¼ cup coconut or brown sugar - 1 tsp cinnamon - Pinch nutmeg - ¼ tsp salt - ½ stick butter, cut into pieces 💡 Bonus flavor hacks (no calories or minimal) - Add orange zest or lemon zest - Extra vanilla - Sprinkle chopped pecans or walnuts (healthy fats) 1️⃣ Prep the Base - Lightly grease your baking dish. - Tear the bread into bite-size pieces and spread evenly in the pan. 2️⃣ Make the Custard - In a large bowl, whisk together all French toast ingredients until smooth. - Pour the mixture evenly over the bread, pressing gently so all pieces soak.